Saltimbocca alla Romana (with an orange twist)

This is one of Rome's most traditional dishes but, for our cooking classes, I gave it a little twist. I've added the freshness of the orange flavour by reducing the juice of an orange with mediterranean herbs to obtain a thick sauce to serve together with the meat for a nice balance.

Saltimbocca alla romana (with an orange twist)
1 slice of veal per person, 1 slice of prosciutto di Parma per person, fresh sage leaves, bay leaves, 1 clove of garlic, orange juice (half a small glass), extra virgin olive oil.
 Pierce the sage leaf, prosciutto and veal with a toothpick so they stick together. Let the garlic roast in extra virgin olive oil until golden and then throw it away. Quickly fry the meat at medium to high heat. Add no salt, as prosciutto will release its own.
For the orange sauce: fry garlic with oil and whole bay leaves and rosemary. Take the herbs out and then add the orange juice. Let the juice evaporate for a few minutes. Pour the sauce at the bottom of the plate and place the meat in the middle.

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